Grilled Sea Scallops

Grilled Sea Scallops (WPLG, INC.)

Grilled Sea Scallops

sea scallops, side muscle removed

skewers, soaking in water for at least 30 minutes before grilling

salt and pepper

nonstick cooking spray

whole lemons, cut in half

extra virgin olive oil

sea salt

Make sure your skewers have been soaking for at least 30 minutes before using. Preheat your grill to medium-high. Season the scallops with salt and pepper. Spray your grill with nonstick cooking spray. Grill on each side until nice and golden and just cooked through. Grill the cut side of a couple lemons just until charred. Serve the charred lemons next to the scallops.

You can serve the scallops on their own or with succotash. Before serving, drizzle with extra virgin olive oil and a sprinkle of sea salt.


1 tablespoon olive oil

1 tablespoon butter

½ cup red onion, small diced

½ cup scallions, thinly sliced

½ cup red bell peppers, small diced

1 ½ cups corn kernels (from about 3 ears of corn)

1 cup yellow squash, small diced

1 cup cherry tomatoes, cut in half

½ cup frozen edamame, thawed and steamed according to package instructions

¼ cup Italian parsley, chopped fine

1 tablespoon tarragon, chopped fine

salt and pepper, to taste

Heat the olive oil and butter together in a large sauté pan over medium heat. Sauté red onion, half of the scallions, bell pepper and corn kernels for a couple minutes, until the vegetables are tender but not browned. Season with salt and pepper. Add the yellow squash, cherry tomatoes, edamame and remaining scallions. Cook for an additional 1-2 minutes. Stir in the parsley and tarragon, season with salt and pepper.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.